I posted the original recipe, but I make the cheaper version of it because i get it requested so much at the Holidays. I use smooth peanut butter and white and chocolate almond bark.

Tiger Butter

1 Jar chunky peanut butter (12-oz)
1 Pound White chocolate
1 pound Semisweet chocolate, melted

Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined
15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator.